The Rural Voice, 2005-06, Page 40Rural Living
Perfect cottage make-aheads with eggs
Selected by Bonnie Gropp
With the arrival of warmer weather,
comes the desire for easy to make,
easy to transport meals. Eggs offer
versatility for mealtimes, from
breakfast to dinner, from salads and
sandwiches to more elegant crepes.
A number of recipes can be prepared
ahead to lighten the workload on
weekend trips to the cottage.
TABBOULI EGG SALAD
1 1/4 cups (300 mL) chicken or
vegetable stock
4 eggs, lightly beaten
1 1/4 cups (300 mL) couscous or
instant rice
1 cup (50 mL) chopped mixed
fresh vegetables (seeded tomato,
cucumber, carrot)
1 green onion, chopped
2 tbsp (30 mL) fresh cilantro, mint
or parsley
2/3 cup (150mL) regular or light
Italian salad dressing
2 tbsp (30 mL) lemon or lime
juice
1 tsp (5 mL) chili powder
salt and pepper to taste
In large saucepan, bring stock to a
boil. Stirring constantly, slowly add
eggs in a steady stream. Continue to
stir and cook for 1 to 2 minutes, just
until eggs are set. Remove from heat
and stir in couscous. Cover and let
stand for 5 minutes. Stir in chopped
vegetables, green onion and cilantro.
In small bowl, combine salad
dressing, lemon juice and chili
powder. Add to couscous and toss
until well combined. Season, to taste.
Serve warm or refrigerate until ready
to serve.
VERSATILE EGGSALAD
SANDWICH
6 hard -cooked eggs, coarsely
chopped
2 tbsp (30 mL) mayonnaise
1/4 cup (50 mL) chopped green
onions
2 tsp (10 mL) Dijon mustard
Garlic powder
Salt and hot pepper sauce, to taste
In bowl, combine eggs,
mayonnaise, onions, mustard and
36 THE RURAL VOICE
Egg dishes, like crepes, bring vcr.satiliry and (,;
to mealtime.
seasonings. Use as directed for one of
the variations below.
Honey -Dijon: Use honey -Dijon
mustard to make basic egg salad; add
3/4 cup (175 mL) chopped dill
pickles. Place a slice of ham each on
4 slices of rye or pumpernickel bread.
Divide egg salad mixture between
sandwiches and top with slices of
bread. Serve immediately or
refrigerate.
California: To basic egg salad,
add 3 tbsp (45 mL) chopped dried
tomatoes and 2 tbsp (30 mL) chopped
fresh basil (1/2 tsp/2 mL dried basil).
Split four crusty rolls or cut four pita
breads in half. Fill with egg salad
mixture and top with alfalfa sprouts.
Serve immediately or refrigerate.
Tex-Mex: To basic egg salad,
season with Tex-Mex seasoning or
chili powder. Spread filling over four
6 -inch (15 cm) flour or whole wheat
tortillas. Sprinkle with 2 tbsp (30 mL)
fresh coriander leaves or chopped
fresh parsley. Roll up tightly. Serve
immediately or wrap in plastic wrap
and refrigerate. Serve with tomato
salsa as a dip.
BAKED EGG SCRAMBLE
1 tbsp (15 mL) vegetable oil
1/2 cup (125 mL) chopped onion
1 cup (250 mL) sliced mushroom
12 eggs
2 tbsp (30 mL) butter
2 tbsp (30 mL) all-purpose flour
1 1/4 cups (300 mL) milk
3/4 cup (175 mL) grated Swiss
cheese
salt and pepper, to taste
1 cup (250 mL) croutons
In Targe non-stick skillet, heat oil
over medium-high heat. Add onion
and saute until translucent. Add
mushrooms and continue cooking
until limp.
Beat eggs; pour over vegetables.
As mixture begins to set, gently move
spatula across bottom of skillet to
form Targe, soft curds. Cook until
eggs are thickened and no visible
liquid egg remains, but mixture is
still moist. Remove from heat.
In medium saucepan, heat butter
until melted. Stir in flour, blending
until smooth. Gradually add milk and
cook until mixture boils and thickens,
stirring constantly. Add cheese and
stir until smooth. Season with salt
and pepper. Add scrambled eggs to
sauce, gently stirring until combined.
Pour mixture into lightly greased 2
quart (2 L) baking dish. Sprinkle
croutons over top. If desired, cover
and refrigerate up to 3 hours.
Bake in pre -heated 350°F (180°C)
oven for 25 to 30 minutes or until
lightly browned.
BASIC CREPES
2 eggs
1/4 tsp (1 mL) salt
1 cup (250 mL) all-purpose flour